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    Home / Shopping guide / Pans / Meat pan? Only the steel one.

    Meat pan? Only the steel one.

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    Preparing a perfectly juicy steak requires not only skill, but also the right utensils. For meat lovers, steel pans are the obvious choice - durable, versatile and great at conducting heat. Discover why this indestructible stalwart shouldn't be missing from your kitchen either.

    Steel pans: 5 features you'll appreciate
    • Withstands all temperatures
      Steel has excellent heat resistance, so you can take full advantage of cooking at high temperatures. Steel also conducts and stores heat well. It is the ideal choice for cooking meat on high heat.
    • Improves its properties
      The more on steel pan you cook and fry, the better it has. Using the pan will blacken it, which is not a bad thing, but a positive change. What other cookware can you say improves as the years go by?
    • Absolutely harmless
      Surface iron pansThe is very hard and you won't scratch it during normal use. Other pans can release finishes and get into the food when cooking, but with steel you won't get that at all.
    • All heat sources
      Steel is a ferromagnetic metal, so food can be prepared with it on all heat sources, including induction. So you won't have to worry about what to do with this pan when you get an induction cooker.
    • Robust and solid
      At first glance, steel cookware gives a solid impression and not only does it look solid, it really is. With proper handling, it will serve you for many years and you may even bequeath your beloved pan to your offspring.
    Quality steel pans

    The best steel pans according to our customer reviews

    What to do with the new steel pan?


    The steel pan must be properly prepared for its first use. This is known as firing, which gets rid of all impurities and allows you to use the pan without any worries. There are two ways of firing.

    Oil firing of steel pans

    First pour boiling water over the pan and then dry it with a towel. Pour in a small amount of oil and turn the stove on high heat and heat the oil on it. Carefully swirl the pan so that the hot oil covers the entire surface of the pan. The oil should smoke thoroughly and the surface will turn black. After burning, wipe the pan with a dry paper towel.

    Salt firing of steel pans

    You can achieve the same effect with salt. In this case you will need a kilo or two of salt, depending on the size of the pan. It will take about half an hour to heat up, the salt will start to smoke and the surface underneath will also change colour. After thirty minutes, dump the salt out and wipe the pan dry as well.

    Video instructions
    How to burn a steel pan
    The initial treatment of a steel pan is a no-brainer, and you'll be rewarded with a pan perfectly prepared for your culinary journey!
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    Regular maintenance of the steel pan
    • No rough tools and dishwasher
      Although the steel pan is very durable, it is best not to clean it with abrasive wire or sand. Steel also doesn't make great friends with the dishwasher, most products are chlorine-based which could damage the surface. In the event of heavy soiling, you can re-burn it, which will reliably remove the dirt.
    • Water is not a friend of your pelvis
      Steel has no rust-resistant finish, so always maintain pan in a dry place and wipe it dry. If food burns in it, never let it get wet. You risk rust.
    • Oiling
      Treat your pan to an oil bark once in a while. Coat a clean, dry pan with any kind of edible cooking oil. The pan will get a hydrophobic protective layer that will partially protect it from moisture.
    • A change of colour is not a bad thing
      With regular use, the steel pan will change colour and acquire a black coating. This is not a defect and is in no way a cause for complaint. The black coating indicates a regularly used pan with excellent properties.
    More information about steel pans

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    Quality steel pans: a modern return to tradition

    Give yourself the feeling of a professional kitchen with the rangeB Element from the French company De Buyer. This series offers several sizes of classic pans, a grill pan, a frying pan, a steak pan and even a pancake pan. All pans are also suitable for baking in the oven thanks to their all-metal design.

    De Buyer steel pans
    steak na panvi
    How to prepare a steak on a steel pan?

    Fat is the carrier of flavour, and counting calories should be left at the door when preparing the perfect steak. Always include oil in a steel pan for steak preparation, you can omit it for leaner meats.

    Heat the oil to high heat until it starts to smoke. Place the steak on it and reduce the heat just slightly. Do not forcefully remove the meat from the pan; properly retracted, the meat will pull away on its own. Do not prick the meat with forks, the juices may run out and the steak will be dry.

    When the meat has peeled off from one side, turn it over and let it pull from the other side. Thanks to the steel handlesB Mineral you can leave the steak with the whole pan in the oven until the desired degree of doneness. Need more details on how to prepare steaks? Voilà - here they are.

    Meanwhile, on the othergrill pan prepare the vegetables as a side dish for the steak. In the summer season, be sure not to skip zucchini, peppers and tomatoes. Green beans are also an essential accompaniment to steak.

    Now there is nothing left but to enjoy a luxuriously prepared steak with grilled vegetables without the slightest regret. With a properly cooked piece of meat you will not offend any visitor and will surely become a favourite host.

    Steak on the pan: the procedure

    FAQ
    The most frequently asked question
    Is a steel pan better than a non-stick pan?
    Yes, for meat, definitely. A steel pan can handle high temperatures and produce a beautiful crispy crust, which non-stick pans often can't.
    Do I have to burn the steel pan before using it?
    Yes, firing the pan will improve its non-stick properties and protect it from rust.
    Can I put the steel pan in the dishwasher?
    No, the dishwasher can damage the surface of the pan and cause corrosion. Just wash it by hand and dry it.
    Is the steel pan suitable for induction?
    Yes, steel pans work great on all types of cookers, including induction.
    Is it hard to maintain a steel pan?
    Not at all! Just wash, dry and lightly oil it after each use. The more you use it, the better it works.